Spinach Mushroom & Zucchini Lasagna

1Spinach Mushroom & Zucchini Lasagna

  • 1 package oven ready lasagna pasta
  • 1 – 24 oz jar tomato sauce
  • 1 – 32 oz container ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup Parmesan cheese
  • 2 zucchini squashes sliced
  • 1 – 8oz container baby bella mushrooms sliced
  • 1 – 10 oz jar sun dried tomatoes
  • 1 – 10 oz box frozen chopped spinach
  • 1 egg
  • 1 tsp minced garlic
  • 1 tsp Italian spices
  • Salt and Pepper to taste

Thaw out the spinach and drain out all the water. Saute the mushrooms and spinach and set aside. Mix the ricotta cheese, egg, spinach, sun dried tomatoes, garlic, Italian spice, salt and pepper. Spread a layer of tomato sauce on the bottom of rectangular shaped baking dish. I used a 12″ X 9″ pan. Cover the sauce with three of the lasagna noodles, Spread a layer of ricotta cheese mixture on the pasta, then a layer of mushroom & zucchini, then a layer of tomato sauce and a layer of mozzarella cheese. Continue layering the same way. Top the lasagna with the Parmesan cheese. Cover in foil and bake at 375 for 30 minutes. Remove foil and bake for another 5 minutes.

3.JPG

7 Comments

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: